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GB/T 45414-2025Tsao-ko (English PDF)

草果

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

March 28, 2025

Implementation date

October 1, 2025

Scope

GB/T 45414-2025 is the English-translated version of 草果.

GB/T 45414-2025 is the Chinese national standard covering the dried fruit of Amomum tsao-ko traded as a spice — the sensory requirements of shape, colour, smell and pungency and the absence of mildew or visible impurity, the moisture and ash, the volatile oil content, which is what the aroma is and what the fruit is bought for, the sampling from a lot, the test methods, the inspection rules, and the packaging, marking, storage and transport. First edition, under the All-China Federation of Supply and Marketing Cooperatives. In force from 1 October 2025. Issued on 28 March 2025, it has been in force since 1 October 2025.

Document preview — GB/T 45414-2025

National Standard of the People's Republic of China

ICS: 67.220.10
Classification: B 36

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Preface... III 1 Scope1
2 Normative references1
3 Terms and Definitions1
4 Technical requirements1
5 Sampling2
6 Test methods2
7 Inspection Rules3
8 Packaging, logo3
9 Storage and transportation4
References5

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting is required.

Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.

This document was proposed by the China Federation of Supply and Marketing Cooperatives.

This document is under the jurisdiction of the National Technical Committee on Standardization of Spices and Flavors (SAC/TC 408).

This document was drafted by: Nanjing Wild Plant Comprehensive Utilization Research Institute of China National Supply and Marketing Cooperatives, Shandong Pangda Food Co., Ltd., Linyi University, Nujiang Green Spice Industry Research Institute, Yangzhou Rixing Biotechnology Co., Ltd., Hongfang Biotechnology (Kunshan) Co., Ltd.

Department of Public Health, Guangdong Provincial Institute of Public Health, and Institute of Quality Standards and Testing Technology of Yunnan Academy of Agricultural Sciences.

The main drafters of this document are: Huang Xiaode, Zhang Fenglun, Pang Xuemin, Liu Yunguo, Wu Lianzhang, Liao Jianzhi, Yang Yi, Wang Zhenguang, Sun Xiaoxia, Wang Lei, Ding Zhenzhong, Chen Zihui, and Lin Tao. Amomum villosum

1 Scope

This document specifies the technical requirements for Amomum villosum, describes the corresponding sampling and test methods, and also specifies the inspection rules, packaging, labeling, Labeling, storage and transportation requirements.

This document applies to the quality assessment and trade of dried Amomum villosum.

2 Normative references

GB 5009.3-2016

GB 5009.4

GB/T 12729.2

GB/T 30385

JJF 1070

3 Terms and definitions

The following terms and definitions apply to this document.

3.1 Caoguo tsao﹘ko

The dried fruit of Amomum tsao﹘ko Crevost et Lemarie, a plant of the Zingiberaceae family.

4 Technical requirements

4.1 Sensory

It should comply with the requirements of Table 1. Table 1 Sensory Project Requirements The fruit is ellipsoidal in shape, full and complete, without scattered fruit stalks, no mildew, and the fruit surface is dry and clean.

Color. light brown to dark brown The smell has the unique aroma of grass fruit, no peculiar smell Spicy taste, no bad taste Impurities. No impurities visible to the naked eye

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

GB/T 12729.2Spices and condiments - Sampling

GB 5009.3-2016 · GB 5009.4 · GB/T 30385 · JJF 1070

Editions of GB/T 45414

Edition	Title	Revision	Status
GB/T 45414-2025	Tsao-ko	current edition	Current

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